Miso Soup with Tempura Crumbs

I just came up with this when I realised I had no miso soup ingredients.Mind you don't over-boil the leek.Adjust the amount of tempura crumbs to your liking. Recipe by Yuuyuu0221

I had lots of tempura crumbs, so I topped them in this soup.Adjust the amount of miso as the shio-kombu is salty (reduce the miso slightly than your usual version), and make the miso soup with a rich dashi base.Do not boil too much if you use a dashi sachet to extract the dashi broth. When removing the sachet, do not squeeze out the liquid otherwise, the broth will become bitter. Recipe by nonmam

Miso soup.To make DASHI(the base of miso soup), please see my other recipe about DASHI.Miso souphttps://youtu.be/5v0VTxExWGYDashihttps://youtu.be/tziPTvs2Ih4

【 youtu.be/GR2lbWdwES0 】Miso Soup, a traditional Japanese soup with seaweed, tofu, onion, miso and any other toppings of your choice. It actually comes from fermented soya beans and malt, used in Japanese cooking, usually accompanied with the majority of Japanese meal and rarely on its own. Enjoy some healthy soup with real dashi stock and no added flavoring-suitable for both children and adults.

Since I was small, my miso soup has always been made with firm tofu. I love firm tofu since it's so dense and filling.Make sure not to overcook the tofu. Just turn the heat off when the soup has warmed up. Recipe by Ryokutan

Miso soup is one of “THE” Japanese authentic foods. Veggies, seaweed, tofu...what kind of ingredients would you like to try?!

Miso soup is a traditional Japanese soup which is made from miso, fish and seaweed broth and vegetables. People who eat miso soup every day have a 50% less risk of stomach cancer than people who don't as shown in an investigation by the National Cancer Center in Japan.)  Miso soup also works for the prevention of stomach ulcers, ischemic heart disease and cirrhosis of the liver. Soy bean has a lof of essential amino acids, vitamins and minerals. You can put many vegetables in the soup to get even more vitamins. It's good for the skin and dieting.

Wanting something fresh and light ? With a little pop ? Well look no further we have MISO ! Thus is a nice flavorful brother that you can jazz up with vegetables and protein!

When I used to live in the U.S. and didn't have access to Japanese mushrooms like shimeji and shiitake, I used mushrooms instead in miso soup. It's actually pretty tasty! Since then it's become one of my favorite dishes to make.Place the mushrooms in cold water (don't start boiling them with hot water) and simmer them very gently to extract their umami. If you are in a hurry, add a little dashi stock. Don't add too much miso since it will overwhelm the flavor of the mushrooms. Use plenty of mushrooms for the best result. For 3 servings. Recipe by Crepemeter

My mother used to make this soup for me. She used to put some frozen bamboo shoots in this.If the dashi has reduced too much at Step 4, add some water or more dashi. Please adjust the amount of miso to your taste. For 4 servings. Recipe by Koutarochan

I had komatsuna and king oyster mushroom leftover, so I combined the two to make this soup.Don't overcook the komatsuna or you'll lose the crunchy texture. Recipe by HAL.M

I bought one whole nagaimo, and this is one of the dishes I made in an attempt to use it all up.Be careful when peeling the nagaimo, since your hands could slide off due to its sliminess. The salt content of the miso depends on the brand, so adjust its amount to your taste. I used wakame seaweed, but green onions, myoga ginger, okra, snow peas, etc. makes it delicious as well so give it a try. Recipe by Kawakamisan

青菜の栄養にえのき茸の旨みをプラス♡2016.8.8話題入♡2018年9月23日2度目の話題入感謝

First attempt at a soup I love.

I love cooking miso soup with my parents' homemade miso.

I got a lot of asparagus from my parents and put it in the miso soup. It was delicious.Adjust the boiling time according to the width of the asparagus.After you add the miso, turn off the heat just before it starts to simmer.It may be too subtly flavored... adjust the seasoning as you like. Recipe by Tsutsukumi

Miso soup has been the start to all of my great Japanese meals. And it’s so easy to make. The Ramen makes it more of a meal and using vegetable broth also makes it vegan...for those of you who swing that way. 😉 #mycookbook

Bought a tub of dashi miso paste in my neighborhood supermarket. Try this combination which turned out tasting great. The mirin can be bought from Daiso for 2 dollars only. It helps to sweeten the soup.

There wasn't any seaweeds in the market so I opted using the dried seaweeds I got from Taiwan as a substitute. It turned out pretty well! 👍🏻

This is a miso soup recipe which I came up with.Mind you don't over-boil the mozuku seaweed. Recipe by Yuuyuu0221

「100人つくれぽ話題入り」ありがとうございますm(_ _)mなめことお豆腐と長ネギで、昔ながらの定番のおみそ汁です。

I love miso soup and I wanted to combine it with Shirataki noodles to make a lighter and healthier version of a miso ramen.

You can use less miso because the ginger will give additional flavor.Toyohira Health Center, City of Sapporo Volunteer Translators: Students in the Translation & Interpretation Seminar, Sapporo University

To all my dear friends in Hawaii who love Japanese food! Kayanoya is a well-known dashi brand and a restaurant in Fukuoka, Kyushu. It's so good that it has become one of the most popular dashi brands in Japan in the last few years! Once you start using their dashi, you can't go back to other brands any more...

I love my mom's miso soup with turnips, and now I often make it for myself.Add the miso after the turnips are well cooked. After adding the miso, do not boil the soup too much, or the fragrance and flavour will be reduced. Recipe by Kyoku

I'm too lazy to use a chopping board and knife and I do not have enough time, and do not want to waste the cost of fuel and light. Also my kids do not eat thick daikon slices, but I have many of daikon, so...It's ok to cut the daikon just into round slices, but if you cut it lengthwise into 4 pieces, and slice the daikon by a slicer, they'll look and taste like dried gourd shavings.Our miso soup is rather light, adjust the seasoning as you like. Recipe by zakkiiM

Daikon radish miso soup back home was always like this. This is my children's favorite miso soup now.If you cut the carrot too fine, the pieces will break, so cut them on the thick side. It's good even if you cook it for a bit too long. For 4 servings. Recipe by Remongurasu.

The chicken broth from "Moist Boiled chicken" was very tasty. I wanted to eat a seasonal soup made with the broth, so I came up with this recipe.If you use a whole pack of bean sprouts, your soup will be full of them, so please adjust the amount to your liking.Since the broth is delicious, you don't need to add that much salt. Add in your favourite vegetables! Recipe by Satoyoko

My grandmother used to make this miso soup with sweet onion and aburaage. She also used to put eggs in this miso soup. I adjusted my grandmother's seasoning to my taste.You can add all the dashi stock powder in one go. Adding it in two batches gives this dish more flavour. For 2 servings. Recipe by Akai denwa